This is a great soup for a cold winter’s day. The chorizo and smoked paprika add heat while trahanas adds body to what would otherwise be a thin soup. A little yogurt compliments the acidity of the trahanas.
Ingredients (serves 4)
- 1 medium size cauliflower
- 1 medium onion, finely chopped
- 75g of chorizo sausage, finely chopped
- 1 Ltr chicken stock
- 2 sprigs of thyme
- 2 bay leaves
- 1 tsp smoked paprika
- 4 tbsp extra virgin olive oil
- 100g sour trahanas
- A small bunch of parsley, finely chopped
- 1 tbsp for each bowl of soup of Greek yogurt
Method
Start by removing the stalk and leaves off the cauliflower. With a sharp knife slice thinly.
Bring a big pan to medium heat. Add the olive oil and chopped chorizo and cook the sausage for 2-3 minutes to crisp up. Using a slotted spoon drain the chorizo and keep in a small dish.
Add a few pretty slices of the cauliflower florets to the pan and fry in the chorizo oil. Allow 3 per person. When the cauliflower slices are crispy, remove and drain on some kitchen paper and sprinkle with some salt.
Next add the onion in the chorizo oil and sweat till translucent. Add all the cauliflower, increase the heat a little and keep stirring until the cauliflower has browned a little and is soft. Add the paprika and give it all a good stir again. Next add the chicken stock, bay leaves and thyme and bring to the boil.
Cover the pan with a lid, turn the heat down and cook for 25 – 30 minutes. Leave the soup to cool a little and blitz in a blender.
Return the soup to the pan and bring to a soft boil. Add the trahanas and cook for 5 minutes, stirring from time to time so that the trahanas does not catch. Season with salt and freshly ground black pepper.
Serve the soup with in a bowl, spoon some Greek yogurt into the soup, add some of the crispy chorizo, fried cauliflower and chopped parsley.